The Cherry Tea
“Here’s a cocktail to cocoon with on chilly autumn nights. I started with Earl Grey infused in a simple syrup made with seasonal ground cherries for good measure. In terms of spirits, rum and vermouth are an underrated match and a lot of home bars have them handy. The ground cherries blend well with the […]
Ingredients
- 1/2 cup (125 ml) ice cubes
- 2 oz (60 ml) dark rum
- 1 oz (30 ml) sweet vermouth
- 1 oz (30 ml) lemon juice
- 1 oz (45 ml) Earl Grey and ground cherry syrup
- 1 slice of orange
- Ground cherries, to taste
- Tonic water, to taste
Instructions
- In a cocktail shaker, combine the ice cubes, dark rum, sweet vermouth, lemon juice and Earl Grey and ground cherry syrup. Shake vigorously.
- Strain into a highball glass. Add ice cubes. Garnish with a slice of orange and a few ground cherries. Top up with tonic water.
“Here’s a cocktail to cocoon with on chilly autumn nights. I started with Earl Grey infused in a simple syrup made with seasonal ground cherries for good measure. In terms of spirits, rum and vermouth are an underrated match and a lot of home bars have them handy. The ground cherries blend well with the rum’s vanilla notes, while the orange garnish pairs nicely with the bergamot-flavoured tea. Put it alltogether and you have a balanced cocktail for fall.”— Nicolas Cadrin, recipe tester